12 large tomatoes ( or large tomatoes and cherry tomatoes)

2 large shallots chopped fine

1/2 cup cider vinegar

2 cups sugar

1 tsp black pepper

1 tsp salt

1 tsp cinnamon

Boil ingredients until thick and place in hot jars with snap lids to seal.    When open store in refrigerator.

Note:  After storing chili sauce make sure that the seal is tight.  If there is no seal do not eat the chili sauce as it may have gone bad.